Our neighbors invited us over for New Year’s and I said I would bring a dessert so here it is, in all it’s glory! It was yummy and feeds a bunch.
1 box refrigerated pie crusts, softened as per package instructions
1 (16 oz) jar hot fudge topping (2 cups)
1 1/2 cups heavy whipping cream
1 (8 oz) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
16 Oreos, coarsely crushed
8 – 10 Oreos, cut in half
1 Heat oven to 425. Unroll and stack pie crusts on lightly floured surface. Roll to 17 x 12″ rectangle. Fit crust into ungreased 15 x 10 x 1″ pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with a fork.
2 Bake 10 – 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge topping evenly over the crust.
3 Beat whipping cream on high until stiff peaks form.
4 Beat cream cheese, sugar, and vanilla on medium until smooth and creamy.
5 Gently fold whipped cream into cream cheese mixture. Fold in crushed Oreos.
6 Spread cream cheese mixture evenly over hot fudge. Refrigerate for 1 hour. Garnish with halved cookies.
recipe from Pillsbury